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No-bake cheesecake with fresh fruit đ
Ingredients
Utensils
freezer bag, rolling pin, 2 bowls (large), springform pan (10 in.), parchment paper, fine sieve, hand mixer with beaters, liquid measuring cup, rubber spatula, saucepan (small), cooking spoon
Step 1/6
- 200 g butter cookies
- 1 package vanilla sugar
- 1 pinch salt
- 80 g butter (melted)
- freezer bag
- rolling pin
- bowl (large)
For the cake base, add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Pour the cookie crumbs into a bowl, add the vanilla sugar, salt and melted butter and mix well to combine.
Step 2/6
- springform pan (10 in.)
- parchment paper
Line the springform pan with parchment paper. Add the cookie mixture and press down gently with your hands to form a 3 cm/1-in. crust. Transfer to the fridge and let cool for approx. 15 min.
Step 3/6
- 460 g cream cheese
- 100 g confectionerâs sugar
- 1 dash vanilla extract
- bowl (large)
- fine sieve
- hand mixer with beaters
For the filling, add the cream cheese to a mixing bowl, sift in the confectioner's sugar and add the vanilla extract. Mix with a hand mixer for a few minutes until nice and creamy.
Step 4/6
- 475 ml cream
- 1 tbsp confectionerâs sugar
- liquid measuring cup
- rubber spatula
Whip the cold cream together with the remaining confectioners sugar in a measuring cup until stiff. Now fold carefully into the cheesecake cream.
Step 5/6
- strawberry jam (for garnish)
- saucepan (small)
- cooking spoon
Pour the filling into the springform and smooth everything down. If desired, heat a little strawberry jam until liquid and decorate the cake with a few dots.
Step 6/6
- mixed berries (for garnish)
Let the cake rest in the fridge for at least 3 hr., preferably overnight. Decorate with fresh berries before serving. Enjoy!
Enjoy your meal!